Name: Vanilla Nutella Cupcakes
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 8 TBSP Unsalted Butter, at room temperature; 1 3/4 C Granulated Sugar; 2 Lg Eggs, at room temperature; 1 1/4 C Buttermilk, at room temperature; 2 tsp Pure Vanilla Extract; 2 1/2 C All Purpose Flour; 2 1/2 tsp Baking Powder; 1/4 tsp Salt; 1/4 C Nutella; 1 1/2 C Unsalted Butter, at room temperature (3 sticks); 2 tsp Pure Vanilla Extract; 1/2 tsp Salt; 6 C Powdered Sugar; 2 TBSP Nutella; 2-4 TBSP Heavy Cream

Description

Nutella swirled into both the vanilla cupcake batter AND the vanilla American buttercream.

Ingredients

Scale

For the Vanilla Nutella Cupcakes

8 TBSP Unsalted Butter, at room temperature
1 3/4 C Granulated Sugar
2 Lg Eggs, at room temperature
1 1/4 C Buttermilk, at room temperature
2 tsp Pure Vanilla Extract
2 1/2 C All Purpose Flour
2 1/2 tsp Baking Powder
1/4 tsp Salt
1/4 C Nutella

For the Nutella Swirled American Buttercream

1 1/2 C Unsalted Butter, at room temperature (3 sticks)
2 tsp Pure Vanilla Extract
1/2 tsp Salt
6 C Powdered Sugar
2 TBSP Nutella
2–4 TBSP Heavy Cream

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Instructions

For the Cupcakes

Preheat the oven to 325 and line 2 cupcake pans with 24 liners
In the bowl of a stand mixer, cream the butter and sugar for 3 minutes.
Add the eggs, one at a time, and mix to combine.
In a separate bowl, whisk the flour, baking powder, and salt.
Stir the vanilla into the buttermilk.
Alternated adding the flour mixture and the buttermilk into the stand mixer in 5 total additions. (1/3 dry, 1/2 milk, repeat.)
Use a large (2 oz) cookie scoop to portion the batter into the prepared cupcake pans.
Microwave the Nutella for 15 seconds so it is a more spreadable consistency. Then dollop about 1 tsp on each cupcake and swirl it around with a toothpick.
Bake at 325 for 20-22 minutes. Let cool completely.

For the Buttercream

Beat the butter in the stand mixer with the paddle attachment for 10 minutes. Scrape down the bottom and sides of the bowl half way through.
Add the vanilla and salt. Mix to combine.
Add the powdered sugar in 2 total additions (3 C at a time) and mix for 3 minutes after each addition.
Add the heavy cream 2 TBSP at a time until you reach your desired consistency. Fluffy, but still holds it’s shape.
Fit a piping bag with your favorite tip. I used Wilton 8B here.
Spread the Nutella in a line up the inside of the bag from the tip, to nearly the top of the bag. Then fill with buttercream.
Pipe swirls on to each of the cooled cupcakes.
Enjoy.

Notes

The cupcakes will keep on the counter for 1-2 days or in the fridge for up to a week.